Asian Tuna Cakes with Spicy Mayo (Print View)
Crispy tuna cakes with fresh herbs and Asian flavors, served with creamy spicy mayo. Ready in 35 minutes.
# What You Need:
→ Tuna Cakes
01 - 2 cans (5 oz each) solid tuna in water, drained
02 - 2 large eggs
03 - 1/3 cup panko breadcrumbs
04 - 2 tablespoons mayonnaise
05 - 2 tablespoons green onions, finely sliced
06 - 1 tablespoon fresh cilantro, chopped
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1 teaspoon fresh ginger, grated
10 - 1 small garlic clove, minced
11 - 1/2 teaspoon ground black pepper
12 - 1/2 small red chili, finely chopped (optional)
13 - 2 tablespoons neutral oil (sunflower or canola) for frying
→ Spicy Mayo
14 - 1/3 cup mayonnaise
15 - 1 to 2 tablespoons Sriracha or other hot sauce, adjusted to taste
16 - 1 teaspoon fresh lemon or lime juice
17 - 1/2 teaspoon soy sauce
# How to Make It:
01 - In a large mixing bowl, combine the drained tuna, eggs, panko breadcrumbs, mayonnaise, green onions, cilantro, soy sauce, sesame oil, grated ginger, minced garlic, black pepper, and chopped chili. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
02 - Divide the mixture into 8 equal portions and shape each into a patty approximately 2.5 inches wide, pressing firmly to ensure they hold their shape during cooking.
03 - Heat the neutral oil in a nonstick skillet over medium heat until the oil shimmers and is hot enough to sizzle when a small bit of mixture is added.
04 - Fry the tuna cakes in batches, being careful not to overcrowd the pan. Cook for 3 to 4 minutes per side until golden brown and heated through. Transfer to a plate lined with paper towels to drain briefly.
05 - While the cakes cook, whisk together the mayonnaise, Sriracha, citrus juice, and soy sauce in a small bowl until completely smooth and well blended.
06 - Serve the tuna cakes hot alongside the spicy mayo for dipping. Pair with Asian slaw, steamed rice, or use as sliders in small buns.
# Expert Tips:
01 -
- They come together from pantry staples in about half an hour, which means dinner is handled even on nights when motivation is running on empty.
- The spicy mayo is so addictive you will start putting it on everything from sandwiches to roasted vegetables.
02 -
- Wet tuna cakes will fall apart in the pan, so press the drained tuna between paper towels until you are surprised by how much water comes out.
- If the mixture feels too loose to shape, refrigerate it for ten minutes and the panko will absorb just enough moisture to fix the problem.
03 -
- Use a quarter-cup measure to portion the mixture and every cake will cook at the same rate, eliminating the guesswork entirely.
- Letting the shaped patties rest in the fridge for fifteen minutes before frying firms them up and makes flipping dramatically easier.